John Dory is a saltwater fish with delicate white flesh and a firm, flaky texture. It has a mild, slightly sweet flavor and can be served fried, sautéed, baked, steamed or poached.
While it isn't found much in the United States, John Dory is popular in the U.K. as well as in Australia and New Zealand because it's found in the North Atlantic and also in the cooler parts of the South Pacific.
John Dory is an odd-looking fish with long spines and a large dot on its side, and its bones are excellent for making fish stock.
John Dory is sometimes referred to as St. Peter fish (or versions of that in Italian or French) because of a legend that the black spot on its side represents St. Peter's fingerprints.
John Dory is best prepared with its skin on. While it's considered a delicacy, and can command a high price in fine-dining restaurants, it's also often used for making that most proasic of dishes — fish and chips.
There is a misconception out there that John Dory and tilapia are the same fish, but this is completely inaccurate. Apart from both being white fish, the two have little else in common.
Also Known As:
- St. Peter
- St. Pierre
- San Pietro